Ushio restaurant review: An exclusive and attentive Japanese dining experience at Hong Kong’s Central that will not burden the wallet
- Cuts of Wagyu are cooked by the chefs assigned to your table, and the ornate serving plates and sake glasses are all imported from Japan
What do you get when you cross the aromas of yakiniku with the attentiveness of omakase? The result is an exclusive and attentive dining experience that will not break the bank.
At some of the most exclusive omakase sushi places in town, a meal can set you back several thousand dollars. But if sushi isn’t your thing or you want the attentiveness of omakase with cooked food, then Ushio is for you.
Situated at the top of Central’s Wellington Street, the latest establishment by 1957 & Co. delivers esteemed cuts of Wagyu, personally cooked by the chefs assigned to your table.
The sturdy white marble countertop is where the action is, with an individual grill for every two seats, and the counters are manned by multiple chefs with the sheer purpose of searing each cut of meat to perfection for you.
We were treated to a Wa Omakase set (HK$1,388) that included an appetiser, nine cuts of Wagyu beef, a choice of rice or noodles, and dessert. Our favourite was the sirloin yakisuki, which is a thin slice of steak marinated in sukiyaki sauce, ideally grilled to then be dipped in egg yolk.
Other highlights were premium cuts of Australian Wagyu beef tongue, Chateaubriand, togarashi and shin-shin. The ornate serving plates and sake glasses are all imported from Japan, making every slice of beef served distinctive from the other, and by the ninth slice the richness started to settle, and we were strategically served pickles to cut the fat, which was most welcome. While what’s on the plates is excellent at Ushio, it’s the attentive service that sets it apart. This hybrid concept is a must-try.
G/F, Wellington Place, 2-8 Wellington Street, Central
